With the holidays coming, many of us are looking for a new wrinkle to put on the traditions of the season. Now, for most of you who have read this blog before, you know that I’m forever singing the praises of World Spice in Seattle.
What you may not know is that they have a newsletter that appears every so often. It is filled with amazing recipes. This is one that we tried recently.
And before we get to the nitty gritty of it, let me make a couple of quick notes.
- While their chili combination is wonderful, you can substitute your own mixture of dried chilies. Just be sure to match the chili count, pod for pod. The dish will come out awesome either way.
- The same advice goes for the Monterey Jack Cheese. Pretty much any mild white cheese will do the trick. I used a combination of Panela and Quesadilla cheeses from Cacique and it was amazing.
- I believe (fervently) in onion when it comes to enchiladas. Therefore, let me suggest that you include a diced small sweet onion in the pumpkin after it comes out of the oven. If you do, you won’t regret it.
- Lastly, these enchiladas are even better as leftovers. They keep well and are delicious even two or three days later.
- We like them so much, we’re considering them as a side dish with this year’s turkey dinner! Enjoy!
PUMPKIN KALE ENCHILADAS
- 3 Ancho Pods
- 3 Guajillo Pods
- 2 Mulato Chiles
- 2 Pasilla Negros
- 1 Pasilla Oaxaca
- 2 cloves garlic
- 1 bottle of beer (or can substitute 3/4 cup of pinot grigio)
- 1 12-14 oz. can tomato sauce (we like 365 Organics & Muir Glen)
- 1 Tbl Vegetable Bouillon (we like ‘Dadi’ brand, an Italian import)
- 2 cups cubed raw pumpkin (or winter squash)
- 2 Tbl Cumin, ground
- 2 Tbl Utah Basin Salt
- 2 Tbl Vietnamese Cassia Cinnamon
- canola (or other neutral oil) to coat
For the Filling:
- 1 bunch Kale (we like curly or Dinosaur kale)
- 1 can of drained, rinsed, whole black beans
- 1 tablespoon whole toasted cumin seeds
- To Assemble:
- 12-16 soft corn tortillas
- 3 cups shredded cheese, Monterey Jack or other
- To make the sauce, remove stems from chiles, and add to a 2 quart saucepan with beer, garlic and bouillon. Cover with water, and allow to simmer for about one hour, then allow to cool. (This step can be done the night before – just transfer the mixture to an uncovered bowl in the refrigerator.)
- When cool, remove chiles and garlic from poaching liquid and puree in batches with the tomato sauce, adding back enough of the poaching liquid to form a thin sauce (about the consistency of teriyaki sauce). You should end up with about seven cups of sauce.
- To roast the pumpkin, Preheat oven to 450 degrees. Put an empty sheet pan in the oven to heat up. Toss the cubed raw pumpkin with the spices and enough neutral oil (canola, corn, safflower, peanut) to coat. Pour spiced pumpkin on to the hot sheet pan in an even, single layer. (Be careful to avoid over-crowding or you won’t get good caramelization.) Roast until tender but still ‘al dente.’
- To make the filling, Wash, stem and chop the kale, then combine with the cooled, roasted pumpkin, beans, and cumin seeds.
- To assemble and bake the enchiladas, Heat up enchilada sauce until it simmers, and place enough sauce in a 9×13 casserole dish to thinly coat the bottom.
- Dip tortillas in to heated sauce, coating both sides.
- Add a bit of cheese, and a generous handful of the pumpkin/kale/bean mix to the sauced tortilla, and roll it up. Plan to use about 2/3 of the cheese inside the enchiladas, and reserving 1/3 for the top.
- Place rolled enchilada in the prepared pan, and repeat until filled. For best results, pack them in tightly. Pour remaining sauce over the top of the rolled enchiladas, and top with remaining cheese.
- Bake at 325 degrees until bubbly and cheese has browned on top, about forty minutes.